Overhead shot of finished Chili Garlic Baby Bok Choy, bowl at an angle
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5 from 10 votes

Chili Garlic Baby Bok Choy

Chili Garlic Baby Bok Choy is a simple, delicious side dish. Six ingredients, one skillet, on the table in under 20 minutes. Ginger, garlic and hot chili paste compliment the tart bite of the bok choy
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: Asian
Keyword: Baby Bok Choy, Bok Choy Saute, Sauteed Baby Bok Choy
Servings: 4 people
Calories: 70kcal
Author: Karyl



  • Cut 1/2" off bottom of bok choy bulbs, to remove core and any more tough portion of the stalk. Rinse well, and drain
  • Cut white stems from green leaves. Cut stems into 1/2" pieces, and set aside. Roughly chop green leaves, and set aside separately
  • In a large skillet over medium heat, add avocado oil and sesame oil. When hot, add ginger and garlic and cook, stirring occasionally, for 2 minutes. Add hot chili paste and continue to cook for 2 minutes
  • Add bok choy stalks, black pepper, and 2 Tablespoons water. Cook for 5-7 minutes, stirring occasionally until stalks soften. Add bok choy leaves and cook for 2 minutes, until wilted.


  • Cut off and discard the bottom bok choy core
  • Rinse the bok choy well, and drain
  • Cut the white stems into about 1/2" pieces and cook them first, as they take longer to soften
  • Keep fresh ginger in an airtight container. Store in the fridge for up to 3 weeks, in the freezer for up to 3 months
  • To peel ginger, use a vegetable peeler or a spoon
  • Store leftovers in an airtight container in the fridge for up to 5 days
  • To reheat: place in a microwave-safe bowl and heat for 30 seconds at a time, at 50% power, until it’s hot enough for your preference


Calories: 70kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Sodium: 148mg | Potassium: 23mg | Fiber: 2g | Sugar: 2g | Vitamin A: 201.1% | Vitamin C: 124.9% | Calcium: 25.3% | Iron: 9.3%